I am all about the condiment, take your dish to the next level! All you need are some great herbs, lots of garlic, throw in some olive oil and great vinegars, a little creativity and BANG!

Fresh Pickle Relish

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.

Ingredients

SERVINGS: 8

1 large Blue Sky cucumber (about 1 pound), finely chopped

1 Tbsp. vegetable oil

2 tsp. yellow mustard seeds

2 tsp. grated peeled ginger

1 tsp. ground turmeric

⅓ cup unseasoned rice vinegar

2 Tbsp. sugar

1 tsp. kosher salt plus more

Preparation

PREP: 15 MIN TOTAL: 30 MIN

Place cucumber in a fine-mesh sieve set over a medium bowl; toss with 1 tsp. salt. Let sit 10 minutes, then squeeze well to remove as much moisture as possible (do not rinse).

Meanwhile, heat oil in a small saucepan over medium heat. Add mustard seeds and cook, stirring, just until they begin to pop, about 1 minute. Mix in ginger and turmeric and cook until fragrant, about 1 minute. Add vinegar and sugar and cook until syrupy, about 5 minutes longer. Mix in cucumber; transfer to a small bowl and season with salt. Let cool.

Do Ahead: Relish can be made 1 week ahead. Cover and chill.

Cucumber-Dill Tzatziki

A cooling, slightly garlicky spread that’s great with braised lamb tonight and possibly even better when added to a lamb sandwich tomorrow.

Ingredients

SERVINGS: MAKES 3 CUPS

1 Blue Sky cucumber, seeded, very finely chopped

2 Blue Sky garlic cloves, grated

2 cups plain Greek yogurt

2 tablespoons finely chopped Blue Sky fresh dill

2 tablespoons fresh lemon juice

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Preparation

Mix cucumber, garlic, yogurt, dill, lemon juice, and oil in a medium bowl; season with salt and pepper. Cover and let sit at room temperature until flavors meld, at least 1 hour.

Preparation

Grilled Tomatoes

When we say high heat, we mean it: You want the tomatoes to char, but not cook so much that they collapse.

Ingredients

SERVINGS: 4

2 pints Blue Sky cherry tomatoes

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Preparation

Toss tomatoes with oil; season with salt and pepper. Grill over high heat, turning occasionally, until tomatoes are charred and blistered, about 3 minutes. Transfer to a plate to cool.

Cilantro-Parsley Chutney

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

Ingredients

SERVINGS: MAKES ABOUT 1¼ CUPS

6 serrano chiles, seeded, chopped

4 Blue Sky garlic cloves, chopped

1½ cups Blue Sky cilantro leaves with tender stems

1½ cups Blue Sky flat-leaf parsley leaves with tender stems

1 teaspoon ground cumin

Pinch of ground cardamom

¾ cup olive oil, divided

Kosher salt and freshly ground black pepper

Preparation

Pulse chiles, garlic, cilantro, parsley, cumin, cardamom, and ¼ cup oil in a food processor until very finely chopped. Transfer chutney to a medium bowl and mix in remaining ½ cup oil; season with salt and pepper.

Do Ahead: Chutney can be made 3 days ahead; cover and chill.

Radish Raita

“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.”

Ingredients

SERVINGS: MAKES 1½ CUPS

1 cup plain whole-milk yogurt

⅓ cup chopped fresh mint and/or cilantro

1 serrano chile, seeded, finely chopped

2 tablespoons finely chopped Blue Sky red onion

1 tablespoon fresh lime juice

1 cup coarsely grated Blue Sky red radishes, plus more for serving

Kosher salt

Olive oil and fresh cilantro leaves (for serving)

Preparation

Mix together yogurt, mint, chile, onion, and lime juice. Gently fold in radishes; season with salt. Serve raita drizzled with oil and topped with cilantro and more grated radish.

Preparation

Do Ahead: Onion can be pickled 2 weeks ahead. Refrigerate tightly for up to 2 weeks. Cover and chill.

Swiss Chard Salsa Verde

This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.

Ingredients

SERVINGS: MAKES 2 CUPS

½ bunch Blue Sky Red chard

1 medium shallot, finely chopped

¾ cup (or more) extra-virgin olive oil

2 tablespoons finely chopped Blue Sky chives

1 tablespoon (or more) red wine vinegar

1 teaspoon finely grated lemon zest

Kosher salt and freshly ground black pepper

Preparation

Also Try It With: Blue Sky Toscano Kale

Instructions

Remove ribs and stems from chard leaves and reserve. Finely chop leaves (you should have about 1¾ cups); thinly slice ribs and stems crosswise. Combine chard leaves and ribs and stems, shallot, oil, chives, vinegar, and lemon zest in a medium bowl; season with salt and pepper and toss to combine. Add more vinegar or oil, if desired.

Preparation

TOTAL: 5 MIN

Mix tomatoes, if using, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl. Using a wooden spoon, slowly mix in ¾ cup oil, then Parmesan. Pour a little oil on surface to keep salsa from discoloring.

Chimichurri Sauce

This colorful sauce doubles as a marinade and an accompaniment to all cuts of beef.

Ingredients

SERVINGS: MAKES ABOUT 2 CUPS

1/2 cup red wine vinegar

1 teaspoon kosher salt plus more

3-4 Blue Sky garlic cloves, thinly sliced or minced

1 shallot, finely chopped

1 Fresno chile or red jalapeño, finely chopped

1/2 cup minced Blue Sky cilantro

1/4 cup minced Blue Sky parsley

2 tablespoons finely chopped Blue Sky oregano

3/4 cup extra-virgin olive oil

Preparation

Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.

Remove meat from marinade, pat dry, and grill.

Spoon reserved sauce over grilled meat.

Herb Dressing

A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.

Ingredients

SERVINGS: 6

1/2 cup (packed) fBlue Sky basil leaves

1/2 cup (packed) Blue Sky parsley leaves

1 teaspoon finely grated lemon zest

1/2 teaspoon crushed red pepper flakes (optional)

1/2 cup extra-virgin olive oil

1 tablespoon fresh lemon juice

Kosher salt, freshly ground pepper

Preparation

Pulse basil, parsley, zest, and pepper flakes, if using, in a food processor until coarsely chopped. Add oil and lemon juice and pulse to combine; season with salt and pepper.

Mojo Verde

Ingredients

SERVINGS: 1¼ CUPS

6 Blue Sky garlic cloves

2 cups (packed) Blue Sky cilantro leaves

½ teaspoon ground cumin

1 teaspoon kosher salt, plus more

½ cup olive oil

2 teaspoons Sherry vinegar

Preparation

Process garlic, cilantro, cumin, and 1 tsp. salt in a food processor, occasionally scraping down sides of bowl, until a smooth paste forms. With the machine running, drizzle in oil and process until well blended. Add Sherry and 1 tsp. water and process to blend. Season with salt.

Tomato Butter

Use this sweet condiment as a topping for grilled fish, cooked rice, or crostini.

Ingredients

Blue Sky Cherry tomatoes

Kosher salt

Softened butter (Don’t go cheap, use great butter)

Preparation

Preheat broiler. Broil tomatoes until skins blister and juices are released; let cool. Transfer to a food processor; season with salt. Purée until coarsely chopped, then stir into butter.

Preheat oven to 350°. Toss bread with 4 Tbsp. oil on a rimmed baking sheet and toast until crisp and golden brown, 15–20 minutes. Let cool. Pulse in a food processor to coarse crumbs with some larger pea-size pieces remaining. Transfer to a small bowl and stir in paprika; set aside.

Prepare a grill for medium-high heat. Toss kale with remaining ½ tsp. kosher salt and remaining 2 Tbsp. oil in a large bowl to coat; massage leaves to soften. Working in batches, grill kale, turning often, until nicely charred and slightly wilted, about 2 minutes per batch. Transfer back to bowl as done and let cool slightly. Add apple and radish and toss to combine. Drizzle with dressing; toss again.

Place the egg yolks, garlic, lemon zest and juice, tomato paste, and water in a blender and blend until smooth. With the motor running, drizzle in the oil until a creamy sauce is formed. Season with salt and set aside.

In a pie pan or shallow bowl, mix together the thyme, oregano, flour, and salt. Place the panko and Parmigiano-Reggiano in a separate pie pan or shallow bowl and place the whipped egg whites in a third pie pan or shallow bowl.

Slice each zucchini in half lengthwise and then each half into 3 pieces lengthwise to create steak fry–shaped pieces.

Dredge the zucchini fries in the flour mixture and then dip them into the egg whites. Finally, dredge them in the panko. Place the coated zucchini on the prepared baking sheet and roast, turning once, until crispy, about 12 minutes.

Beet Pesto Pasta

Serves 6

This pasta can be made with gluten-free pasta or regular; vegan if you hold off on a sprinkle of Pecorino; and served warm, room temperature, or slightly chilled***. It’s meant to be flexible so you can do what works best for the people in your life.

1 pound regular or gluten-free spaghetti

2 cloves garlic

1/2 cup raw slivered almonds

2 large cooked and peeled red beets, coarsely chopped

1/3 cup olive oil

2 tablespoons red wine vinegar

Sea salt

Minced fresh chives, for garnish

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, place the garlic and almonds in the bowl of a food processor fitted with the blade attachment and pulse until the almonds are a fine meal and the garlic is minced. Add the beets, olive oil, and vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with kosher salt.

When the pasta is ready, toss with the pesto and season to taste with kosher salt. Serve hot.

***If you want to serve the pasta at room temperature or chilled, rinse the pasta with cold water before tossing with the pesto.